Save to your scrapbook
Baked new potatoes with dressed crab & celery salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For the potatoes
400g large Jersey Royals or new potatoes
2 tsp light olive oil
2 sprigs rosemary, bruised
2 cloves garlic, crushed
For the filling
200g pack Waitrose Orkney Crab Layered With Egg
100g pack Seafood & Eat It Cornish White Crab
1 tbsp very finely chopped chives
1 tsp fresh lime juice
Celery salt and ground white pepper, to taste
1 pack essential Waitrose Salad Cress, cut
For the side salad
1 tbsp lime juice
2 tbsp light olive oil
200g celery (roughly half a pack), washed and very finely sliced
100g little gem lettuce, thinly sliced
1 salad onion, very finely chopped
¼ x 25g pack flat leaf parsley, very finely chopped
½ ripe avocado, stoned, peeled and sliced
1. Preheat the oven to 200ºC, gas mark 6. Toss the potatoes with olive oil, rosemary and garlic in a roasting tin. Cook for 30 minutes, then turn before cooking for a further 15-25 minutes, until browned and tender.
2. Meanwhile, mix together the filling ingredients in a bowl, reserving a little of the cress for
3. When the potatoes are almost cooked, make the salad. Mix the lime juice, oil and some seasoning together. Toss gently with the remaining salad ingredients.
4. To serve, split each potato in half, top each with a generous teaspoonful of the crab filling and scatter over a little reserved cress. Serve with the salad alongside.
These also work as canapés. Bake the potatoes, make the crab filling, salad and dressing ahead, then just reheat the potatoes and assemble all together when needed.
Typical values per serving:
This recipe was first published in Thu May 04 09:24:00 BST 2017.